Dec 24, 2010

Grilled Shrimp with Mexican SalsaRecipe from Weber's Real Grilling™ by Jamie Purviance

Rating: 5 stars

1 Reviews

Grocery List

Fresh Produce

  • 0.125 oz fresh cilantro
  • 1 garlic cloves
  • 1 Hass avocados
  • 1 jalapeño chile peppers
  • 12 oz tomatillos
  • 1 tomatoes
  • 1 white onions

Meat / Poultry / Seafood

  • 1.5 lb jumbo shrimp (11/15 count)

Oil and Spices

  • 2 tbsp extra-virgin olive oil
  • 0.5 tsp freshly ground black pepper
  • 1 tsp kosher salt
  • 0.5 tsp paprika



  • 12 tomatillos, husked and rinsed
  • 1 Hass avocado, cut into ¼-inch dice
  • 1 medium tomato, cut into ¼-inch dice
  • ¼ cup finely chopped white onion
  • 2 tablespoons finely chopped fresh cilantro leaves
  • 1 teaspoon minced jalapeño chile pepper
  • ½ teaspoon minced garlic
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

  • 1½ pounds jumbo shrimp (11/15 count), peeled and deveined
  • Extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • Paprika


  1. Prepare the grill for direct cooking over high heat (450° to 550°F).

  2. Brush the cooking grates clean. Grill the tomatillos over direct high heat, with the lid closed as much as possible, until they are well marked and beginning to collapse, 4 to 6 minutes, turning occasionally. Place the tomatillos in a food processor and process until smooth. Pour the tomatillos into a medium bowl. Add the remaining salsa ingredients and mix well.

  3. Lightly brush the shrimp with oil and season evenly with salt, pepper, and paprika. Grill over direct high heat, with the lid closed as much as possible, until the shrimp are firm to the touch and just turning opaque in the center, 2 to 4 minutes, turning once. Serve warm with the salsa.

1 Review

Average Rating

Rating: 5 stars

Login to Write a Review

Rating: 5 stars

Apr 29, 2016

jeff g

This is my go to dish!

This is the dish that I make for any of my guest that love Mexican and seafood. The shrimp is very easy to season and grill. The key to this dish are the roasted tomatillos. Make sure that you grill the tomatillos until they get black on the sides. The first time, I stopped when they burst open. Let them go a little longer for a great roasted taste.
This dish is best if you prep all of the salsa items first and mix in the hot roasted tomatillos at the end. The salsa is good cold, but awesome when served hot or warm. I compliment the dish with some white rice topped with whole black beans and drizzled with Trader Joe's red mild salsa (not a chunky salsa).
Double the shrimp batch to use the leftover salsa

Type of Griller


Would you recommend this recipe? YES

Share Recipe

Show your friends, family, and neighbors what they have to look forward to at your next barbecue.

A link to the following recipe will be included in the email:
Grilled Shrimp with Mexican Salsa